Hearty Vegetable Stew

Hearty Vegetable Stew

czwartek, 30 stycznia 2014

Hearty Vegetable Stew

Time: 1 hrs 15 mins

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 cups sliced onions
• 2 garlic cloves, minced
• 1 cup carrot, cut into 1-inch-thick slices
• 1 cup celery, cut into 1-inch-thick slices
• 4 cups mushrooms, cut into quarters
• 3 medium potatoes, unpeeled, cut into 1-inch chunks
• 1 (1 lb) can tomato, undrained, coarsely chopped
• 2 cups cooked kidney beans (12 ounces)
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and pepper
• 3 tablespoons flour
• 1/4 cup water
• 1/4 cup red wine

Directions

• 1 Heat oil in a large, heavy saucepan over medium heat.
• 2 Add onions, garlic, carrots, celery, and mushrooms.
• 3 Cook 10 minutes, stirring frequently.
• 4 Add small amounts of water, if necessary, to prevent sticking.
• 5 Add remaining ingredients, except flour, 1/4 cup water, and wine.
• 6 Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
• 7 Stir occasionally while cooking.
• 8 In a small bowl, gradually stir flour into 1/4 cup water until smooth.
• 9 Add to stew, along with wine.
• 10 Cook, stirring, 5 more minutes.
• 11 Remove and discard bay leaf before serving.